Design is an opportunity to continue telling the story, not
just to sum everything up. Tate Linden

Get To Know Gro
Who are we? What we do? And why we do it?

Gro was created with the vision of being a 100% sustainable and recyclable magazine that
would be influential to todays society, and guess what? We did it! That’s right, this magazine that
you’re holding right now is 100% made from natural resources and every part of it can be
recycled or reused. The pages are made up of recycled paper from items such as old magazines,
newspaper and books. The ink used to print this magazine is soy based so is not only natural and
good for the planet but will degrade much faster than normal inks. You will have noticed when
you opened the magazine the coloured piece of paper, this is in fact seed paper made with food
colourings. So how does this all tie in to become a totally reusable or recyclable magazine? Well,
when you have finished reading this magazine and decide its time to make room for our latest
issue, don’t reach for the bin!
This magazine has been designed to compost. Simply soak the magazine overnight in cold water
and the next day throw it on your compost heap and within 2 weeks the magazine will be
totally decomposed. The seed paper is an extra feature to make your compost heap attractive,
in a week you can watch the seeds sprout and in four watch your compost bloom. Don’t have
a compost heap? Simply tear our the seed paper to plant in a pot for your garden or deck and
throw the rest of the magazine into your cardboard and paper recycling. Each article features a
dashed boarder surrounding it for your ease to cut and save articles for a later date,
So no matter whether you live in a city apartment, a small cottage or on a lifestyle block this
magazine is for you! We hope you enjoy and love our magazine as much as we do.
The team at Gro

A Letter From
The Editor
Welcome to our first issue! Created and edited by Emma Turner
As a child I was known for collecting bits of things that my parents always referred to as rubbish
only to emerge hours later with little masterpieces. As I have grown older I still have the same
passion for re-creating new and exciting pieces from old and used materials, but people seem to
lack the excitement about reusing items like they used to.
Along with this I started to show an interest in recycling and green living, it then became
apparent that people actually knew a lot less than I expected about recycling and the
importance of it. While studying design at University in Auckland I began to learn new skills
and started interacting with people to find out their views on green living and green designs. I
soon realised that its not that people donâ&#x20AC;&#x2122;t want to re-use materials and live more green but in
most cases they simply lacked the inspiration and motivation to do so. From here Gro started
to surface.
It began with blogs and research with which people soon started becoming interested. People
started following the stories and ideas. It was then I realised that actually I could make the
difference in peoples lives by inspiring them to help me make a change. It didnâ&#x20AC;&#x2122;t take long for
companies to hear about my ideas, showing their interest and lending a hand.
We are so pleased and thankful to each one of you for purchasing this magazine and beginning
the Gro journey with us. With your help we can make a huge difference to our planet, one little
step at a time. We hope you enjoy this issue and welcome any feedback and ideas you may
have. We invite you to share it all with us on our website at www.gro-magazine.com or on our
facebook page at Gro magazine.
Thank you so much.
Emma Turner

Whatâ&#x20AC;&#x2122;s In
This Issue
Home
10 Can For a Coffee
12 A Talk With Malcom Rands

reen living. It’s something that is thrown around continuously these days, but what does
it actually mean? The technical meaning is, “Any action or activity that results in a positive
impact to any degree, on the environment so that the planet can continue to support future
generations.” So how can we do this? Is it easy? What do I have to give up to live green? The
answer is it’s easy! You don’t have to give up anything! If we only take what we need and dispose
of the things we use in the most economical way for the planet it will have a huge impact! We
live in a society where life is in the now, we want things instantly without having to wait and
no sooner do we get them, we want something else. Items we purchase are not disposed of
properly and end up being piled in landfill sites across the country.

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Auckland Gets World’s
First ‘can for a coffee’ Cafe
If you love coffee and you love helping out those in need, then you’ll love

this idea. Auckland just got the worlds first ‘can for a coffee’ pop-up cafe,
on 13 Rose Road Grey Lynn.
Words by Vera Alves

T

he cafe is open 9am to 11am on Fridays
and Saturdays and, during that time,
people can trade a can of food for a cup of
coffee. Every single can goes straight to the
Auckland City Mission who then distributes
them to those who need them.

owners, we owe a responsibility to society at
large. We would love to see more and more
businesses that operate in a manner that is
both profitable in the traditional sense and
profitable to their surrounding community,”
says Wong.

“Locals” is a not-for-profit initiative and the
brainchild of Brad Robinson, Oliver Johnston
and Joshua Wong, supported by Caffe L’affare.
The team hopes this new “can for a coffee”
cafe will be the first of a number of them
around the world, as they work to inspire
other coffee roasters to create “Locals” of
their own (if you’re interested, check www.
canforacoffee.com).

The pop-up cafe is definitely going to be open
for a month and its continuity will depend on
how successful it is. So far, a few cafes have
expressed interest in adopting the ‘can for
a coffee’ movement on a weekly basis and
the group has also had a few offers from
volunteer baristas. The Facebook page has
grown to almost a thousand “likes” in less
than a week and Wong hopes the number will
continue to go.

“Our motivation is pretty simple: We want to
encourage businesses, whether coffee related
or otherwise to help meet real needs in the
local community. We believe that as business

Dig through your pantry, find a can of
something tasty and go trade it for a cup of
coffee and some karma points at the “Locals.”

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A Talk With

The inspirational and captivating story of how an organic gardener and
social entrepreneur took the business of green global.

C

alling his seventh form, all-boy rock band
‘Beavershot’ might not have been one
of his “light-bulb” moments but setting up
ecostore was, without a doubt, a very bright
idea indeed. In fact, ecostore founder and
CEO Malcolm Rands is an ideas man and
dreams big.

This multi-million dollar company began its
life twenty years ago as a mail order business
operating out of a dug-out basement in the
Rands’ Northland home. Eco-conscious
Kiwis were quick to embrace the ecostore
vision and today they have a large, savvy
and loyal customer following. Thousands like
ecostore’s Facebook and there’s a very active
blog of consumers who Malcolm believes
“inform their buying decisions with ethics,
values and desire for positive social and
environmental change”.

Here are some examples how:
• He famously trucked in snow to the
winterless north for a festival.
• With his wife Melanie he established
New Zealand’s first eco-village,
embracing permaculture practice
• He remains determined to take ecomatters mainstream
• And he’s brought hundreds of thousands
with him in his eco-journey, including
the humanitarian Sir Ray Avery, who
he appointed as his lead scientist, and a
billionaire US business man who bankrolled their entry into the US.

Today, ecostore is a household name as a
producer of environmentally-friendly and
healthier cleaning and skin care products. Its
masterfully-branded products are also now in
thousands of stores in the US, Australia, Hong
Kong, Singapore and other Asian countries,
leading the way in a new era of chemical-free
household products. The company is poised
for further global expansion...

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With more than 84,000 chemicals in
existence worldwide for commercial use, and
another 1000 being developed every year,
Malcolm is more determined than ever to
work toward restoring the health and wellbeing of people by making it easier for them
to be green and healthy. Now, this charismatic
and visionary CEO shares his whole business
backstory in his new memoir Ecoman: From
a Garage in Northland to a Pioneering
Global Brand. It’s a captivating story of humble
beginnings, taking on the multinationals,
bucking the trend and setting the standard
of healthier living, with lots of twists and
turns along the way. It’s a book for both
entrepreneurs and exporters, the science

community and greenies, the art community,
aspiring business owners, and of course, the
hundreds of thousands of people who want
to live healthier and more sustainable lives.
Joined-up thinking is the current buzz word
but what does it actually mean? Here’s a man
who shows us how we can truly integrate
our values system with business. Others have
tried with varying degrees of success. Malcolm
believes that consistently applying just two key
business drivers — no nasty chemicals and
ethical profit — has been ecostore’s recipe
for success. Malcolm generously shares the
business philosophies, commercial strategies
and personal touchstones that have worked
for ecostore over the years. He thoughtfully

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canvases all aspects of the ecostore business
mix, in which consumers are central to the
eco equation — from branding and sales to
distribution and growth. He describes how
they’ve achieved their point of difference
in the intensely competitive and crowded
supermarket environment. Malcolm is out to
transform capitalism, and he’s proud of it. He’s
in the business of creating sustainable wealth
and plenty of it. This sits comfortably with him
because it allows him to channel funds into his
not-for-profit activities. He’s a big fan of mind
maps to help bring clarity and integrity. He
believes in brand management with a passion.
Over and above everything else, he believes

in people and the ability of an individual to
make a difference. He surrounds himself
with like-minded people who share the
Rands’ vision. Malcolm sees little separation
between work and life and his personal story
flows through the narrative. Melanie and
their daughters, Keva and Ahi, who also now
work in the business, are all integral to the
ecostore journey. Finally, never one to miss
an opportunity to encourage us all to keep
on the right path, Malcolm wraps up his book
with everyday tips to live more healthy lives
and green up our homes and offices — a
practical layer to a most inspiring, informative
and illuminating memoir.

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www.ecostore.co.nz

No nasty * chemicals

Home

Rubbish

FREE

Challenge

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“Hi there! We are Matthew Luxon and Waveney Warth, we set ourselves a
year long challenge that became known as the Rubbish Free Year.”
Words by Matthew Luxon

T

he average couple living in NZ sends about 1.5 tons of rubbish to landfills every year, but
through composting, recycling and careful purchasing we accumulated only 2kg of landfill
waste between us!
The aim was to create new habits in order to further our journey towards living lightly on the
earth. We really enjoyed the challenge and continue to live ‘rubbish free’. When we were doing
the challenge we lived with our dog and two chickens in Christchurch, New Zealand, where
Matthew was working 30 hours a week, and Waveney part time hours plus study. We have no
kids. We have a car but bike a lot. We eat meat, but not every day. Within 5kms we did have a
bulk foods store, butcher, baker and organic store and also had a section large enough to garden
and deal with our own organic waste.
We’ve now relocated to Auckland, New Zealand and continue our rubbish free lifestyle whilst
house sitting around the city. We’ve been heartened to find that living rubbish free is not
dependent on having land. We now live the equivalent of an apartment lifestyle and are pulling it
off, so there’s no excuses!
Although you may not call people with chickens in urban areas ‘normal’, that’s what we are
calling ourselves, i.e. up until the start date of our rubbish free challenge we were still buying
food in plastic, take-a-ways in Styrofoam, and toothpaste in throw away plastic tubes. We didn’t
know a great deal about what we were doing when we started and are hoping this can be an
encouragement to others who, like us, would like to know and do more. We have moved to
Auckland to be closer to family and are house sitting. This makes living rubbish free a bit more of
a challenge as we constantly need to find new sympathetic shops wherever we are house sitting
at the time, but we’re getting there!

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Save Money.
Save The World!
We all want to save a few dollars to help save for that holiday you’ve
always dreamed of, or save up for something, well here are a few

strategies and steps for you to take to help save some money and do your
bit for the planet at the same time!
Words by Tara Wagner

S

Lawns and gardens are usually the biggest
water users. Shut off the sprinklers and
mulch the areas of your lawn that can survive
on rainfall. (You can usually ﬁnd free mulch
through your local cooperative extension.)
Mulch anything that needs watering! Trees,
shrubs, and small or large plants will retain
60% more water if they are properly mulched,
meaning you’ll water 60% less.

tep One: Conserve Energy
Most people don’t realise just how much
energy they are wasting. But this step alone
can cut your current power bill up to 75%!
How much would that save you? The biggest
energy/money wasters:
Your AC and heating units. Changing the
temp in your home (up or down at least 5
degrees) or using a programmable thermostat
will have a huge impact on your next bill.
Your refrigerator. It’s the next biggest energy
hog. Make sure it’s coils and surrounding area
are vacuumed and pull it out from the wall
to give it proper ventilation to run efficiently.
Also check the seals; if you can close a dollar
bill in the door and pull it out, it’s time for a
new seal.
Drafts and leaks. Use a stick of incense or a lit
candle to trace the doors and windows and
ﬁx any drafts you ﬁnd.
Clothes dryers. Almost a total waste of
energy! Line dry outside when the weather is
nice or inside when it’s too cold: hang clothing
on a hanger, lay sweaters ﬂat, etc. This will also
save money on wear and tear of your clothing.

Step Three: Ditch Disposables
We live in a highly disposable culture. But it
costs lots of money to buy, use, throw away
and repurchase items for our home and
personal use. And we learn to value things
less this way too. Here are the top things to
choose reusable:
Water bottles - If you’re purchasing plastic
water bottles, you’re spending at least 20¢
(and upwards of $2) per bottle. Get yourself
a reusable stainless steel water bottle instead.
They are safe (no harmful chemicals from
plastic), and can be reﬁlled, washed and
reused for years. Think about it: how much do
you spend on bottled water per week? How
long would it take you to recoup the initial
cost of a stainless steel water bottle that costs
between $10-20?
Some other disposables to consider: Paper
napkins versus cloth, tissues versus hankies,
wrapping paper versus fabric wrapping,
vintage razors versus disposables, and so on...

Step Two: Conserve Water
Water doesn’t seem like a costly thing and
shutting off the tap, although it adds up won’t
save you money fast, but there are a few
water hogs that really will slash your water bill.
Check these water guzzlers:

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Step Four: Food
On average 13% of the average families
household income goes to food. Now that’s
not all bad. We need good healthy food and
so it should be a priority in our spending.
But it doesn’t have to cost so much. A family
of three can spend as little as $125 a week on
average and have almost completely organic
food with these tips:

Step Five: Shopping
Let’s face it: we live in a culture of shoppers.
It’s part of what adds to our highly disposable
culture - we keep buying new things to
replace the old. But it’s an expensive hobby
and let’s face it: “Stuff ” isn’t exactly fulﬁlling to
our lives.
Choose quality. Cheap in price should never
mean cheap in quality. Purchasing well-made,
but higher priced shoes that last many years
(and can be repaired, if needed) is wiser than
purchasing poorly-made, inexpensive shoes
that fall apart in a few months. If the item lasts
longer, you’ll be saving money, time, personal
energy and global resources.

Skip processed foods. They are the most
expensive, least ﬁlling and most unhealthy,
foods which increases your health care costs.
Easy tip: Make meals from easy recipes and
choose fruits and veggies for snacks.
Shop the farmer’s market. Out-of-season
foods and exotic foods usually cost more
and are less nutritious after being picked
under-ripe and travelling so far. Local farmers
have great deals on healthy foods that are
in-season, and will often have ideas on how
to prepare it to. You might also ﬁnd pick-yourown farms, which make it even less expensive
(and more fun for the family) or strike up a
barter with a farmer for fresh food.

Recycle and repurpose instead of buying new.
Support local small businesses. Some small
businesses may actually cost more than mass
produced items from the store but not all.
Find a local beekeeper, someone who sells
extra eggs from their own chickens, a stay-athome mum who offers day care or a retired
seamstress who can repair your clothing,
instead of replacing it.

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Shop online. If it’s an item that you can’t ﬁnd
locally produced, it’s going to be shipped
to your local store anyway. Why not shop
online for artisans, crafters and sustainable
companies that can ship directly to you at
low prices?

Step Seven: Making Money
If you followed the previous steps you’d
definitely knock a few dollars off your weekly
bills, but we all want ways to make extra
money right? Here are a few easy ideas on
how to make you a few extra dollars.
Recycling is also a great way to make extra
cash. Other than your curbside recycling
pickup, you can ﬁnd local recycling facilities
that will pay you for your own recycling or
recyclable items you may ﬁnd dumped on the
road, or in the trash.

Step Six: Entertainment
It’s not much fun to work so hard at saving
money that you no longer enjoy yourself,
nor is it sustainable. But it’s not fun to save
so much money just to see it blown on
expensive forms of entertainment. Here are
some cheap or free ideas for having fun:

explore their creative potential.
I worked tirelessly to develop the skills
to enable and empower my creative
direction and travelled extensively learning
new techniques, teaching, exhibiting and
undertaking residencies. This bank of
accumulated knowledge, experience and
maturity as an artist was revealed in 2006
in my Masters graduating exhibition titled
‘Environmental Stimulation Synergetic Series’.

Tell us a little bit about yourself – what did
you study and what path led you to what
you’re doing today?
I found hot glass relatively young, when I had
just left high school. My curiosity and passion
for the material was immediate. I moved from
Sydney to the Canberra School of Art and
commenced a 4 1/2 year degree majoring
in glass. At that time the educational program
was unsurpassed, the school was well funded
so the equipment was exceptional and the
calibre of teaching top of it’s game globally. As
well as the directors of the department being
internationally accomplished artists we were
involved in an artist in residence program
where glass artists from around the world
would visit, work and teach their chosen
discipline. Being a relatively new fine art
medium, techniques and genres of
expression were fresh, this platform
encouraged students to experiment and

I am of the opinion that ‘The Synergetic Series’
inspired by Buckminster Fuller continues to
be my finest work to date, but as an artist it
is not easy to exist on artwork alone. In 2010
my partner and I purchased a warehouse in
Coburgas a platform for our creativity. The
overheads were and are considerable so I felt
I needed to become smart quickly in regards
to earning an income, this is when ‘Sustainable
Stubbies’ was born...

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As time goes by the business has become a
statement about my personal ethos. A way of
existing that fits very comfortably. We have
recently launched the Sustainable Stubbies
LIGHT range where bottles are picked up on
a blowpipe, stretched, blown and contorted.
The bottle moves according to where the
thickness of material lies. This formula results
in fantastically unusual forms that are then
suspended and illuminated.

How did the concept behind Sustainable
Stubbies originally come about. What
motivated you to launch the business?
The act of transforming a manufactured bottle
into a re-usable form is not new. As students
we goofed around with beer bottles in the
hot shop, turning them into tumblers for a
laugh. There are also people cutting, grinding
and kiln forming bottles into quirky functional
forms, making what they can with the skill and
equipment they have.

How would you describe your design
aesthetic and what influences your style
of work?
The bottle itself is the primary dictator of a
chosen design, I love working with the ready
made. I spend time appreciating individual
attributes and then make decisions according
to those set parameters. In regards to the
stubby range, I’m aiming at creating an
affordable, simple translation of bottle to
function. I then became delighted with the
idea of bringing a touch of style back into our
drinking habits so I introduced the notion of
‘sets’ believing these could be enjoyed with
any special occasion.

I think what sets my business apart is
a combination of the process of hot
manipulation, timing and the fact that I
have embraced the concept of reclamation
holistically and turned it into a serious
business. To create the extensive range of
designs and quality of product that I offer I
believe you would need to be a glassblower.
We manipulate each bottle individually
by hand ensuring each item is unique. The
bottles are taken through a hot process
that strengthens the product by nature of
‘annealing’, resulting in a vessel that can
withstand hot liquid, a dishwasher and the
test of time, making the product suitable for
everyday use and the hospitality trade.

Now we are involved in lighting I am
influenced by colour, shape and the detailed
characteristics of each bottle, working hard
to accentuate these whilst maintaining an
essence of what they were. I enjoy the
process of allowing the material to speak
for itself, when the glass is hot it moves
inconsistently, this keeps me on my toes and
often the result is a sublime story of time
and experience...

The launch of Sustainable Stubbies collided
with public concern for the environmental
demise of our planet. There was and still is
a desire by people to surround themselves
with objects that convey their awareness and
contribute to an ever present conversation
of sustainability.

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impact on an international level. Robert,
has a deep respect for design ethics; a clean
aesthetic with function holding precedence, he
believes in quality craftsmanship and invents
modern manufacturing techniques to keep his
signature globally competitive. Robert also
mentors outstanding young designers in
house, nurturing this rare creative
culture and keeping Australia on the
design map.

What creative processes are involved in
the creation of your pieces, do you make
everything in-house or do you out source
any significant tasks?
Yes, the entire operation occurs in house. I
work with my community to source bottles
from local cafes, restaurants and my friends
who seem to have a healthy thirst. We collect,
wash, cut and then prepare them for the hot
process. It took most of 2012 to upgrade the
facilities so that we can run larger custom
built equipment catering for the blowing of
the pendants.

What would be your dream creative project?
At this stage I would be very excited about
being given the opportunity to create a mood
within a given space using our new lighting
range. This could be a residence, cafĂŠ, restaurant or corporate building. The new product
has huge potential and is very inspiring.

What does a typical day at work involve for
you (from when you wake up to when you
go to sleep?)?
Fortunately everyday is different. Presently
we spin stubbies two days a week and spend
one day blowing pendants. The other days
are a mixture of collecting, washing, cutting,
sandblasting, packing and freighting the works.
Amongst these constants are various pop up
marketing opportunities which fruit into new
exciting opportunities and a bunch
of paperwork.

What are you looking forward to?
I am looking forward to my work inhabiting
and illuminating large spaces. This has been my
dream ever since I began blowing glass, it is
strange that the manufactured bottle has got
me closest to this reality. It is odd having
studied and accomplished fine Venetian
techniques to arrive at transforming the ready
made. It fits comfortably with me, my values
and what I stand for. I hope we receive large
scaled jobs that involve extensive installations
of pendant lights.

Which other local artists, designers or
creative people are you most inspired by at
the moment?
I have always been a great fan of Robert
Foster, director of F!NK + Co. It is rare
to come into orbit with a human who
possesses Robertâ&#x20AC;&#x2122;s spectrum of abilities.
Robert is one of a handful of successful
Australian designer/makers who has

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DIY

Time to get crafty! Its
easy to create pieces
for you or a perfect
gift from items youâ&#x20AC;&#x2122;d
normally class as junk!

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What
recycling
goes in
when
youâ&#x20AC;&#x2122;re out

LOVE NZ is proudly promoted by the Glass Packaging Forum inc.

DIY

Recycling Bin Overload?
Do you use a lot of glass bottles, jars and tins that by the end of the week
overflow your recycle bin? Why not create your own master pieces from
them. Bottles, jars and tins come in all shapes and sizes and have their

own characteristics and unique imperfections. Here are a few ideas of what
you could do to show them off.

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DIY

A Colourful Collection
These easy to make vases can be made from any old
glassware and filled with acrylic paint then left to dry.

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Storage Jars
If you can get your hands on some
old bit of wood, spare jars and

metal clasps try these out! These
are perfect for storing almost

anything, from plant to your kitchen
utensils. If the wood look isnâ&#x20AC;&#x2122;t your
thing simply paint the wood before
attaching the jars on.

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DIY

DIY Tinny
These are so easy to make by just
using twine and an old tin. Perfect
to use as a desk tidy, a vase or a
decoration for your table.

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DIY

DIY Lighting
Light is integral to life. It can stir emotion, set a mood, create

atmosphere, offer direction and guidance. Lighting can be subtle or

be a centrepiece to a room, here are some examples of lights you can

make yourself that will make a statement to a room and give it a talking
point. There are so many ways to make your own lights and light shades
from old household items. Shown here are just a few ways we here at
Gro think are quite cool.

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Mason Jars Lights
These are a brilliant idea for indoor or outdoor use, shown below the steps
on how to create your own mason jar hanging lights.

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DIY

Jar Chandelier
Perfect for that rustic looking room. Simply cut holes the size of your jar
base from a length of untreated timber, drop your jars through and add

candles. It can be secured using wire or rope from the ceiling or why not
try it as a fixed shelf?

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Lets Talk Dirty

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Garden

Say It With
Seed Paper
Words by Ross Tindall

T

here is a sincere connection that is
formed between the sender and receiver
of any seed paper product. The act of
gardening, planting the seed paper, nurturing
it, and enjoying its beautiful yield year after
year, keeps your message alive and becomes
its own gift. Making meaningful connections
is invaluable. Growing Memories seed paper
makes it easy. Growing Memories can offer
a seed paper solution for any project. Great
for events, occasions, stationery, direct mail,
packaging, or gifts. Growing Memories have
over 20 bright colours. Each colour brings a
rich texture and organic quality to any use.

natural and vegetable-based pigments. Our
seed paper is printed with water or soy-based
inks. The production facilities are sustainable,
to. Recently the factory installed a 30KW solar
power system, so it is now powered by the
same sun that makes our products grow!
Todayâ&#x20AC;&#x2122;s business is done differently, a
larger emphasis is placed on sustainability.
Consumers expect companies to give back
to their communities through resource
conservation and impact reduction. A full
range of products can be found on our
website. This ranges from cards, coasters,
bookmarks, magazine inserts, business cards,
seed bombs, growfetti, wine neck tags, door
hangers, C.D cases, gift card cases, seed
shapes, planting kits and packaging. Anything
you can do with paper, seed paper can too!

Our paper really grows! Independent lab
testing confirms that our seed paper has the
highest germination rate in the trade. Our
unique handmade process and attention to
detail produces seed paper that germinates
quickly and thrives in all regions year after
year. Using an Earth-friendly printing process
it protects the seeds without sacrificing
print fidelity.

All can be customised and branded.
Companies that have used this product
include Toyota, Cocoa Cola, Brancott Wine,
Meridian, Jacobs Creek, Breast Cancer
awareness, The Hilton Worldwide, Opus,
Phillips and many more companiesâ&#x20AC;&#x2122; worldwide.
Growing Memories all-natural seed paper
makes its most meaningful impact when
planted. The garden it grows can be enjoyed
year after year, adding a little more beauty to
our world. We think youâ&#x20AC;&#x2122;ll love seed paper as
much as we do!

The seed paper manufacture is at the
forefront of environmental consciousness.
Today, people use our seed paper to
communicate their own green initiatives.
The most Earth-friendly tangible marketing
medium available, our seed paper is made
from 100% recycled paper and dyed with all

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Garden

Anna Garforth
Anna Garforth is a London based artist taking the art world by storm
using her diverse skills to uniquely capture the aesthetics of nature and
transform the world around us. Never one to be defined by an individual
medium. Garforth takes a multifarious approach to her art practice
creating an eclectic body of work utilizing a diverse array of skills such as

illustration, design and craft. She has worked and exhibited internationally
working with big brands, creative agencies and independent clients in
locations such as Hong Kong, the UK and Holland.
Words by Sandra Wilson

I

magine an art form that uses living, respiring
material; an art form that creates mini
eco-systems in often complex and beautiful
patterns. It changes the face of urban
landscapes and redefines the term “urban
jungle.” It breathes life anew.

further explore the possibility using it in her
art. Realizing the mixture may have taken
several weeks to prepare and could produce
unpredictable results, Anna went for the quick
fix, big effect.
Attaching the moss to the wall using
completely biodegradable ingredients, the
moss will hopefully colonize and grow.

Mossenger is the brainchild of Anna Garforth.
Inspired by guerilla gardening collectives, who
aim to enrich dilapidated public spaces, and
Andy Goldsworthy, a British artist who creates
site-specific art installations from materials and
tools found on site, Anna is currently working
on an on-going moss street art project.

Anna explains: “This is the first in an on-going
project and I have much experimentation
to do in terms of how and where I place it.
The piece is the first sentence of a verse.
The second sentence of the verse will be
made and displayed somewhere else around
London in a couple of weeks time, and so on
until the whole verse has been transcribed.”

Anna knew people had been growing
moss for years so when she came across
a recipe on the internet she decided to

49

DIY Moss Grafitti
Moss graffiti is not difficult to accomplish. It does need careful planning
like any artistic endeavour. Time is also needed to make the moss paint
mixture and ensure that the moss takes root and grows properly. The
refreshing appeal and ecological soundness of the graffiti piece produced
is well worth the trouble though.
Words by Josh Spring

B

efore getting into our guide on how to
make moss graffiti, letâ&#x20AC;&#x2122;s talk about the
impact of paint in the graffiti world. Obviously
paint is not the most environmentally friendly
medium for artistic expression. A significant
number of these products contain substances
that may be harmful to the environment
such as lead, cadmium, formaldehyde, CFCs
in paint spray, and many other similarly toxic
substances. An alternative to using paint is
to use moss instead. This medium is not only
ecologically sound but also grows with time.

site should be made of material that is porous
enough to allow the moss to take root. A
tentative plan on how it will look should then
be etched on the chosen wall using chalk.
This will ensure that what is put up is not
haphazard or amateurish but something that
will add an artistic ambience to the area.
Gathering The Materials
Once a tentative plan has been chalked out,
it is now time to collect the materials needed
to churn out the moss paintâ&#x20AC;?. The most
important ingredient is moss. About a handful
or at least two clumps of it would be enough
but having more would not be bad. Moss is
not really hard to find. It is common in most
places that receive some amount of sunlight
such as the wall of fence.

Choosing The Right Spot
Areas that are exposed to the sun throughout
the day are not conducive for moss growth.
Moss needs some amount of sunlight in
order to survive. However because moss
is technically a plant, the area also needs to
be moist enough to allow the moss access
to sufficient water to grow. A wall inside the
house may also be used as long as it satisfies
these criteria. If the spot does not receive light
from the sun, one or more light bulbs may be
used to simulate sunlight.

*Two cups of buttermilk is also needed
(Yogurt may be used as a substitute).
*1 half a teaspoon of sugar
*2 cups of water (beer may be substituted),
*Blender
*Paintbrush
*Container for the finished product
*Corn syrup may also be needed in certain
cases to increase the consistency

Planning The Graffiti Piece
Good artwork takes careful preparation. A
site for the graffiti should first be selected. The

50

Garden

51

becomes too thick, this can easily be remedied
by adding water. Once the moss paint mixture
has the desired consistency, transfer it into
another container with a lid. Seal it for the
time being until a sufficient amount of this
paintâ&#x20AC;? mixture is produced. If the mixture is to
be used later, store it in the refrigerator.

Preparing The Moss For Processing
Wash the moss carefully. Make sure that bits
of soil found on its roots are completely
removed, or at least as much of it as possible.
The clumps of moss are then broken apart
even further into smaller pieces. This will make
it more manageable and easier for the blender
to work on.

Applying The Moss Paint
A paintbrush is the most common means
of applying the moss mixture to the wall.
Spraying it onto the wall is another method.
The moss however, often does not take hold
as quickly as when a paintbrush is used. The
moss being used as paintâ&#x20AC;? is a living thing.
The harsher method of spraying it on the wall
will not help it take root effectively. Using
a paintbrush is a gentler way to apply
the mixture. Stencils may also be used to
create a precise image or graffiti.

Mixing It All Together
Place the washed, broken up moss in the
blender. Add the two cups of buttermilk, the
two cups of water, and the half teaspoon of
sugar. Blend this mixture until it is completely
smooth. Now, use the paintbrush to test the
consistency of the blended mixture. If it drips
like paint with too much moisture, add corn
syrup then blend the mixture again.
Repeat this step until a sufficiently viscous
consistency is achieved. If the mixture

52

Garden

These could be cut into any shape desired
from waste cardboard lying around the
house. Another method is to cover the whole
surface with moss paintâ&#x20AC;?, allow it to take root
and grow, then trim or remove portions of
it to produce the graffiti piece. A dull knife
or even a piece of hard wood may be used
to accomplish this. Some people use high
pressure water hoses but this requires more
expertise and a steadier hand.

On days when it is not to be misted with
water, apply an additional coat of moss paintâ&#x20AC;?
mixture. The best time to put up a moss
graffiti are the spring and fall seasons. There
is sufficient moisture in the air so misting or
applying a new coat of moss paintâ&#x20AC;? may be
done once a week. Monitor the moss graffiti
on a regular basis to ensure it stays moist. This
will encourage its growth.
Removing Moss Graffiti
When one becomes bored of the mural or
tag, scraping off the moss will not do. Small
particles of it may still remain to reproduce.
The most efficient way to completely remove
moss is to spray it with lime juice. This will kill
the moss and effectively remove it from the
medium. The graffiti can also be modified this
way. Use a stencil so only the areas where
moss is to be removed is exposed.

Once the graffiti is completed, store the
excess in the refrigerator. This will ensure
that a ready supply is at hand for use on days
when an additional coat of moss needs to
be added.
Helping The Moss Take Root And Thrive
The first couple of weeks are critical. The
moss graffiti should be misted using a water
spray once every other day to keep it moist.

53

The Basics Of Bees:
On the surface, Joy and Corey are just an unassuming couple, living in
a downtown Los Angeles apartment. But get them talking, and youâ&#x20AC;&#x2122;ll

discover that theyâ&#x20AC;&#x2122;re actually covert urban beekeepers. How (and why and
for gosh sakes where) do they do it? I interview them after the jump.
An interview with Joy and Corey Smith

54

Garden

55

How did you get started with beekeeping?
How did you know what to do? Where did
you get the materials/bees?

What’s the best part? And what’s the worst
part of bee keeping?
Joy: For me, the best part is the simple fact of
it. We keep bees. Well, that’s really a misnomer
— we host bees. I love that we’re even a
small part of fortifying the bee population
and there’s the honey. The worst part is when
something goes wrong in the hive. You can’t
help but feel responsible. Nature’s going to do,
but still.

Joy: Corey has a friend who was interested in
beekeeping, and as Corey says, it was a safe
fantasy since it seemed unlikely we could keep
bees in the city. I got into the elevator one
day with the owner of our building, and on a
whim asked him what he thought of keeping
bees on the roof. To my surprise, he said he’d
think about it. About a week later, Corey
was in the elevator with the owner and he
said “There’s a swarm of bees 15 feet from
the front door. If you can catch them, they’re
yours.” So we scrambled, called our friend
who had all the materials, did a lot of things
wrong, and managed to capture the swarm.
No stings, all good. Luckily, that particular
swarm was very kind to us.
Corey: It’s like the bees found us! People freak
out when they see a swarm (they’re often
the size of a basketball) but there’s truly no
need. When bees are swarming, they are as
docile as they’ll ever be. They have no larvae
or honey stores to protect and they’re just
looking for a new permanent home. If you’re
lucky it’ll be the one you set up for them —
it’s like you’re offering them a fully
unfurnished apartment and you’ve already
loaded the Uhaul!

Corey: The best part? Well yeah, the honey is
just incredible. But as someone with a curious
nature, I love seeing what these amazing
creatures have been up to since I last checked
them. I often have trouble sleeping the night
before — it’s like Christmas eve. The worst
part? Completely agree with Joy on how
personally you take it when things “go south”.
I had a couple of hives take off because of
a wax moth infestation. It’s devastating. Of
course, I count myself lucky that as a hobby
urban beekeeper we’ve had no losses to CCD
(Colony Collapse Disorder). This last year was
the worst ever for commercial beekeepers
and it’s a huge, looming problem. Bees are
very fragile organisms and are viewed as the
canary in the coal-mine. Meanwhile, from
all I’ve heard and read, the major agriculture
businesses refuse to take any responsibility.
It’s terrible.

How much time/work does it take?

Anything else?

Corey: About 40 hours/year is what I’ve
heard estimated, and that’s just the first year.
As you progress, you realize that there’s just
no need to check the girls every week. Bees
have been bees a lot longer than we’ve been
humans. As local guru Kirk Anderson says “let
the bees be bees!” Nowadays, I check them
every month or so and only when I have a
good reason. Every time you “crack” the hive
(they seal the hive with propolis and it makes
a cracking sound when you open it) the bees
have to spend energy resealing the hive and
recovering from your intrusion.

Joy: I highly encourage anyone who’s
interested to take the plunge. Depending on
where you live there will be certain things
to watch out for (neighbours, etc..) but it’s a
relatively low start-up cost, and the rewards
are immeasurable.
Corey: If you have 15 square feet you can do
this. It’s funny, but “Beekeeping for Dummies”
was the only book I looked at before starting,
and it’s about all you need. Of course like
anything, it can be as complicated and as
expensive as you allow it to be, but again, the
bees know what they’re doing.

56

Garden

57

Spring
Gardening
At last springâ&#x20AC;&#x2122;s arrived, and

gardeners are rejoicing. So here are
some top tips for spring activities
in the garden to get your garden
looking fantastic this spring.

Words by Yates NZ

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for pots and garden beds, it is compacted into an easy-to-use pellet,
which rejuvenates the soil and slowly releases itâ&#x20AC;&#x2122;s nutrients to feed
your plants.

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Garden

10 Quick
Spring Tips
1.

1. Prune spring bloomers immediately after their show is over then, after every pruning job,
feed the plants

Feed the lawn to encourage new growth. Lush Lawn Master is a premium slow release
lawn food with added wetting agents that will help carry the nutrients down to the roots.

4.

Remove weeds from the lawn with weed killer (always read the label carefully). Then follow
up with a feed. After the weeds have died, thicken the lawn by oversowing with lawn seed.

5.

Surrender will remove moss from lawns, roofs and pathways. It also takes care of lichen,
liverworts and algae in damp areas.

6.

Watch for weeds springing up as the weather warms. On paths and driveways, apply DAS
to keep the surface weed free for up to twelve months. Use Roundup to control weeds in
garden beds (avoiding contact with wanted plants).

Divide clump-forming plants and spread to new parts of the garden. Crowded orchids, to,
can be split up, then fed with Yates Orchid Food.

9.

Roses are at their best in spring. Enjoy the flowers, but donâ&#x20AC;&#x2122;t forget to begin protecting
new leaves with a systemic fungicide.

10. Start a new herb patch. This is the season to plant basil and dill.

61

Rejuvenate Your Senses
Taking care of the planet is important and doing your bit where possible
but caring for yourself is also very important. We often get so caught up

in day to day life, rushing around we forget to stop and do something for
ourselves. Here are a few ideas to help you relax and take a break from
busy life.

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while avocado, olive and evening primrose oils nourish and hydrate.
Life is full of twists and turns. Live it well, no matter
how complicated your journey.

Wellbeing

8 Do-It-Yourself
Home Facials
Facials are a great way to keep your skin glowing, but they can be pricey.
We asked Louisa Macan-Graves, author of Hollywood Beauty Secrets:

Remedies to the Rescue, and Elda Argenti, owner of the Plantogen skin
care line, for their favourite make-at-home face masks crafted from
common household ingredients.
Words by Annemarie Conte

65

For all skin types to tone: This toning
eye treatment helps to de-puff, relax,
refresh and energize your skin. It’s
much more cooling than the traditional
cucumber slices. After cleansing your
skin, brew a cup of chamomile or green
tea (any fruit tea) and allow it to cool.
Then soak two clean, round makeup
sponges in the tea and squeeze out any
excess liquid. Place one sponge on each
of your eyes for around 15 minutes. Do
this daily. You need to use an alcohol
free toner on your skin to cleanse and
tighten pores.

For all skin types to exfoliate: Combine
1 tea spoon honey and 1 tea spoon
olive oil. Separately, prepare a packet
of plain oatmeal, using less water than
called for so it forms a thick paste. Next,
add the honey and olive oil mixture to
the cooked oatmeal. Apply as a scrub,
gently rubbing it in small circles over
your skin, avoiding the eye area. Rinse
off with warm water and pat dry. This
mask can be done twice weekly.

For all skin types to brighten: Cut a slice of ripe papaya and remove the seeds and pulp.
Rub the inside of the papaya peel on your cleansed face, focusing on lines around the
mouth and eyes, crow’s feet, thinning temples, neck and hands. Let it dry for 15 to 20
minutes, then rinse with tepid water. This mask can be done twice a week. The enzymes
in papaya exfoliate, repair sun damage, diminish age spots and smooth skin. Your skin will
look brighter, with a more polished finish.

For all skin types to cleanse: For this facial, combine 1 table spoon plain Greek yogurt
with 2 tea spoon olive oil and 1/2 tea spoon lemon oil. The mixture should be a little bit
runny but not easily poured out. Massage it over skin, then immediately wipe it off with a
washcloth soaked in tepid water. This can be done daily. You want to use good-quality oil
and you’ll be surprised at how clean your skin will feel. You don’t need a harsher product,
even for skin with acne. Be careful around the eye area the mixture tends to be sticky.

66

Wellbeing

For Oil- and Blemish-Prone Skin to Lift & Tighten: Combine 2 table spoon plain yogurt
with 1 the juice of one lemon and apply to your cleansed face and neck. Let it dry for
20 to 30 minutes. Youâ&#x20AC;&#x2122;ll feel the mask tighten on your face and neck, which creates a
lifting and firming effect. Leave it on longer (up to one hour) for even more face-lifting
effects. Once done, rinse with tepid water followed by a cool rinse. This mask can be
done two to three times a week or whenever you need a face lift. This instant face-lifting
mask helps fade age-spots, acne scars and even helps keep blemishes and acne in check.
It also gets rid of uneven-looking skin tone.

For Dry Skin to soothe: Combine 2 table spoon honey with 1 table spoon apple cider
vinegar or lemon juice. Apply to your clean face and leave on for 20 minutes. Rinse with
tepid water followed by a cool rinse. This can be done three times a week. This mask
heals, moisturizes and balances the pH of the skin. Honey is a humectant and natural
antibiotic that heals and moisturizes. Apple cider vinegar helps balance the pH of skin
and soothes damaged skin.

For Dry Skin to brighten: Combine 2 table spoon sour cream with 2 table spoon honey
and 1 table spoon apple cider vinegar or lemon juice. Apply to your cleansed face and
leave on for 20 minutes. Rinse with tepid water followed by a cool rinse. This mask can
be done twice a week. This mask heals, exfoliates, brightens and moisturizes skin. It
refines pores, fades acne marks and prevents blemishes from coming up.

67

For dry skin to moisturise: Oatmeal
and fennel are recommended to help
moisturise dry skin. Grind 1 table spoon
oatmeal in a blender and set aside. Add
1 table spoon fennel seeds to 1/2 cup
boiling water to make a tea. Allow the
seeds to steep for 10 minutes; strain the
seeds and discard. Let it cool down to
room temperature and then combine
1 table spoon of the fennel tea with 1
table spoon ground oatmeal and 1 table
spoon honey. Apply the mixture to your
clean face and leave on for 20 minutes.
Rinse with tepid water followed by a
cool rinse.

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Wellbeing

â&#x20AC;&#x153;

â&#x20AC;&#x153;

The gift of learning to meditate is the greatest gift you
can give yourself in this lifetime. Sogyal Rinpoche

69

6 Life-Improving
Benefits Of Yoga
Words by Nicola Majocchi

70

Wellbeing

You’ve heard the perks of regularly hitting the mat, yet 70 percent of you
still aren’t prone to pose, a Self.com poll reveals. Take a closer look at
how health and happiness go up with every Downward Dog.
A sunnier outlook. There really is something
to the “happy yogi.” Doing one hour of
asanas—a sequence of standing, sitting and
balancing posesó helped avid posers raise
their levels of the brain chemical GABA
(low levels are linked with depression) by 27
percent compared with a group who read
quietly, a study from Boston University School
of Medicine and McLean Hospital reports.

Confidence. Yoga could be your ticket to body
love, research from the University of California
in Berkeley finds. Women who practiced
regularly rated their body satisfaction 20
percent higher than did those who took
aerobics, even though both groups were at a
healthy weight. The secret may be that yoga
asks you to tune in to how your body feels
and what it can do—not how it looks.

Aches erased! Put nagging lower-back pain
behind you. Sufferers who did two 90-minute
yoga classes a week for about six months
eased soreness by 56 percent, a study in Spine
shows. Those given treatments like pain meds
and physical therapy lessened the hurt by
only 16 percent. Posing improves posture and
strengthens back muscles to keep aches at bay,
researchers say.

Top-to-toe toning. Smart yogis know
dumbbells aren’t the only way to sculpt. “Yoga
is strength training,” says Loren Bassett, an
instructor at Pure Yoga in New York City and
creator of Bassett’s Bootcamp, a vigorous,
athletic-style yoga class. “You’re using your
body weight to move from posture to
posture, and in certain poses, you’re lifting
every pound of it.” For surefire firming, focus
on muscle-building asanas, like Crow, Crescent,
Warrior III and plank.

Better Zzz. Insomniacs fell asleep 15 minutes
faster and slept an hour longer each night
after two months of doing a 45-minute series
of yoga poses daily before bed. Researchers
from Brigham and Women’s Hospital
speculate that regular practice helped people
relax, making it easier to switch off. No
trouble hitting the hay? Doing three weekly
sessions at any time of the day may still help
you doze more deeply, according to study
authors. Sounder nights, brighter days!

A sense of calm. Namaste the stress away!
Women who had gone to the mat at least
once a week for two years or more released
41 percent less of a tension-triggered
cytokine (a type of protein) that can make
you feel tired and moody compared with
yoga newbies, as found in a Psychosomatic
Medicine study.

71

72

â&#x20AC;&#x153;

â&#x20AC;&#x153;

As you simplify your life, the laws of the universe will be
simpler; solitude will not be solitude, poverty will not be
poverty, nor weakness. Henry David Thoreau

Wellbeing

The Joy Of Living Simply
Words by Penny Robertshawe

L

ife can be fast paced and chaotic. In the
pursuit of a successful career, getting the
right qualifications, keeping up a social life
and just generally working towards your
goals, you can end up feeling depleted and
overwhelmed. Simplicity brings you back to
what is truly important to you by slashing
through the clang and clutter that fog your
thinking and weigh you down.

it becomes more flowing; it doesn’t cling
to anything any more; it doesn’t even wish
to cling to anything. If you tried to cling to
anything you’d be holding your breath.”
If you find following your breath a challenge,
take heart. “Sometimes sitting with the
breath is not so easy,” says Ajahn Khemaravo,
Buddhist monk at the Wat Buddha Dhamma
Forest Monastery.

Falling into simplicity
Cutting out the things that make life more
complex begins with discovering what it is
that you truly value. This process involves
increasing your awareness. Susan Murphy
Roshi, teacher at Zen Open Circle, says
“Simplicity is actually quite difficult because
it’s much easier to fall into complicatedness
than it is to fall into simplicity. You have to let
simplicity find you. You have to make yourself
available.” One way of letting simplicity
find you is to quieten your mind. A regular
meditation practice helps with this process.

“The mind doesn’t switch off because it’s
not conditioned to doing nothing. It’s always
kind of prodded along to do things, to plan
things out, to comment, to have inward
conversations, and that gets pretty tiring. That’s
why people get a bit grumpy and depressed
— they’re overworking their minds. During
meditation you let it slow down, rest a little
bit. And the slowing down comes through
letting things be and accepting things the way
they are.”
Eastern philosophies aren’t the only ones to
recognise the benefits of sitting in silence.
In 17th century Britain, as a reaction to the
increasing complexities of the high church,
some Christians sought a return to the
simplicities of early Christianity. It was in
this context that the Quaker movement
emerged as a group that sought a direct
inner experience of the spirit through silent
worship. During silent worship, Quakers
develop their own beliefs through personal
experience, which they can share with the
group if they choose to.

“When you allow your mind to grow less
busy and more still, a little bit more space
appears between thoughts,” says Murphy.
“The main way to get clear in your mind is
to sit with your spine upright and follow your
breath. Just breathe in with awareness of
breathing in; breathe out with awareness of
breathing out.
“When you pay your breath your full mind,
your mind becomes more like the breath:

herbs and fruit. These jars of goodness are prefect to sit in your home and
look stunning or a perfect wrap up gift.
Words by Monica Matheny
General procedure: Combine the ingredients
in a 2 cup (pint) jar or container, or in a pan
on the stove top. Cover them with water
and heat.

Make ahead and...
Store in the fridge. Uncooked jars of
scented waters will keep in the fridge for 1
to 2 weeks, so you can make these ahead
to have on hand. I recommend adding all
of the ingredients, including the water, to
the jars before refrigerating them. I’ve tried
refrigerating the fruit/spice/herb combos in
jars without the water, but they don’t last as
long that way.

Scent 1: Oranges, cinnamon & cloves This is
my favourite, both for it’s wonderful aroma
and for it’s staying power. This scent carries
into multiple rooms better, and can be
reheated to scent your rooms for several days.
Scent 2: Lemon, rosemary & vanilla. A similar
scented water is often simmering in some
stores. It has a lovely freshness to it.
Scent 3: Lime, thyme, mint & vanilla extract.
This combination has such a fresh, pleasant
scent. I initially made it without the mint
extract, but have found that it really kicks up
the aroma.
Scent 4: Orange, ginger, and almond extract.
This is a sweet, delicious scent.
Scent 5: Pine or cedar twigs, bay leaves, and
nutmeg. If you have whole nutmeg, use a
microplane to grate off the outer surface, this
will release the scent. Add the whole nutmeg
piece along with the gratings.

Freeze them. Freezing both with and without
the water added work fine. I haven’t tested
them in the freezer longer than 2 weeks, but
I’m confident that they can be frozen for a
month or longer. Make sure you use freezer
safe jars.
How to heat the scented mixtures. There are
a few options of how to do this all of which
work well, all involve adding the ingredients
into one pot and applying heat. These include
stove top, uncovered slow cooker, candle
warmer and fondue pot methods.

75

Food

Use Your Coconut
Words by Linda Lew

U

nsurprisingly, most people think of
coconut as a nut when it is in fact a
fruit, or more specifically, a drupe. Simply
put, drupes are fruits that have outer flesh
surrounding a single, hardened shell or pit and
include mangos, olives, peaches and nectarines.
Grown in many tropical regions, the coconut
palm can live for up to 100 years and yields
around 50 coconuts a year. And although
coconut takes a starring role in many of our
favourite cakes and curries, the tree itself is
one of manâ&#x20AC;&#x2122;s most valuable plants.

including herpes, bacterial and fungal infections
and even Alzheimerâ&#x20AC;&#x2122;s disease, and that it
can assist with weight loss. This is attributed
to its amazing nutrition profile, rich in lauric
acid, which has antibacterial, antifungal and
antiviral properties. Besides having therapeutic
benefits, coconut oil is also used in shampoos,
massage oils, moisturisers and skin care
creams to provide rich nourishment directly
to the skin and hair.
Life-giving water
The clear liquid inside young coconuts,
known as coconut water, is biologically pure
and sterile, and rich in amino acids, proteins,
vitamins and minerals. The water is said to
have a similar chemical analysis to our own
intercellular fluid and was given to soldiers
intravenously as an emergency blood
replacement during World War II. Coconut
water is full of electrolytes, making it a
refreshing, healthy drink.

The tree of life. If you were stranded on
a deserted island, and you could have one
thing, what would it be? It may be fun to
think about, but if it ever should happen, just
hope that your island is well populated with
coconut palms. Not only is the flesh and
juice of the coconut highly nutritious, the tree
itself has many materials that can be used
for shelter and tools. The husk fibres of the
coconut shell are commonly used to make
ropes, mats, brushes and sacks, while the hard
shell itself can be crafted into bowls, buttons,
musical instruments and trinkets. The tough
leaves of the palm are ideal for weaving, while
the trunk wood is becoming increasingly
popular as an ecologically friendly alternative
to endangered hardwoods.

Miracle oil
One of the things that make coconut oil
unique is that itâ&#x20AC;&#x2122;s made up of medium-chain
triglycerides (MCTs) which are also found
in human breast milk. Almost every other
edible fat and oil is made up of long chain
triglycerides. The MCTs from coconut oil are
easily digested and absorbed and are very
nourishing. For this reason, they are often
used in hospital and baby formulas. Research
shows that a diet rich in MCTs can result in
an increase in energy, a rise in metabolism,
an increase in calories burned, a decrease in
food consumption, lower body fat mass and
reduced body weight!

Amazing health benefits
Coconut not only adds variety and flavour
to foods, it is also loaded with vitamins and
minerals and is high in fibre. Coconut oil, one
of the healthiest fats available, is of particular
value thanks to its unique healing properties.
Studies have shown that coconut oil can be
useful in treating a number of conditions,

79

happy eating

Grass,
mud
and
straw.
Its why
our hams
taste so
good.

Farmed the Freedom way, no exceptions.
www.freedomfarms.co.nz
Find us in all good supermarkets and
specialty food stores.

80

Food

Happy pigs
Gregor Fyfe is an animal welfare advocate, keep environmentalist and
passionate about ethical business and consumption. He and brother

Cameron have set up an ethical consumer brand, Freedom Farms, to farm
happy pigs the natural way.

Background
When Gregor Fyfe couldn’t find out the
origin of the pork he ate, he spotted a gap
in the market: a free-range pork-sourcing
company that could prove its product came
from happy, healthy pigs. So he and younger
brother Cameron set up Freedom Farms,
which sources pork from seven pig farms, and
asked the SPCA to write a code of welfare
from its porkers, and to monitor their health
and wellbeing. Fyfe’s background in sales and
marketing make him especially brand savvy: in
the 1980s he bought sportswear brand Puma
and fast food operator Kebab Kid to New
Zealand. And the brothers Fyfe helped make
environmentally friendly products retailer
EcoStore a household name.

Is yours a philosophy being applied to
other businesses?
Yes, it’s not just in food. We believe there’s a
growing worldwide consumer consciousness
of raising the bar, wanting companies to
say, ‘we’re not an anonymous corporate;
we’re real people with real values and we’re
prepared to say what the standards are’.
What sparked the idea?
My family sits around the table and thinks
about where their food comes from. We were
able to buy free-range chickens and eggs,
but we couldn’t find any pork that could be
traced back to where it had come from, and
how it was raised. And the more reading you
do the more you want to find out.

Are you trying to start a revolution?
We are actually. The brand is ‘Freedom
Farms, naturally farmed food’ and we believe
there is an increasing number of consumers
looking for naturally farmed products. A lot
of farms these days are more like intensive
production units than farms, and with that you
get questions about the impact of intensive
farming — questions about animal welfare,
the excessive use of growth hormones
and antibiotics. That sort of thing isn’t often
communicated to the public, and in New
Zealand, because we come from a clean,
green, natural environment, we just assume

What convinced you that it would work?
International trends. Free-range eggs are our
best parallel and they’re in every supermarket
now. In Europe you can buy free-range and
organic produce in all categories. Also, in New
Zealand nearly 45% of pork is imported so
farmers here have to compete with the world
commodity price of pork, as well as the huge
economies of scale the international market
has. We said to farmers, ‘if it’s produced this
way, we can pay you a premium and you don’t

81

have to compete with intensively farmed pork
from a country that has untraceable systems’.

on a factory on day one.
What is your business model?
We out source from farms in the South Island
— we don’t own them. We have a supply
partner who manages the farm production
and owns an abattoir so we can trace the
meat from the farm to the cutting room to
the bacon factory.

What were the challenges involved in setting
up the business?
Supply lines. To be truly successful you have
to convince all consumers this is an issue they
should be addressing. Supermarket groups
were supportive of the concept and brand,
but we had to convince them that we’d have
ongoing supply. They needed to be sure
we weren’t fly-by-nighter. Also, there was
an assumption that all piggies were raised
in open fields, like all our sheep and beef.
When they read facts about how production
of pork is now, they did understand there
could be a niche market. Another challenge
was getting consumers to recognise that
we offer products that are better than the
other products in the supermarkets and that
by spending a little more they could make
a difference. There’s a huge awareness of
the plight of the laying hens and a very low
awareness of the huge number of pigs farmed
in the world in similar conditions.

Have you been successful?
I think it’s a success that we’ve had such
support from supermarkets. They’ve given us
shelf space that far exceeds our brand share.
Our market share is absolutely tiny; we’re
in roughly 50% of supermarkets now. But
Countdown will tell you that 50% of its egg
sales now are free-range.
Who’s your local competition?
All other bacon and ham suppliers. An
Australian company just started bringing in
free-range bacon and ham. But the key point
difference is the SPCA certification. The SPCA
monitors the animal welfare issues, and we
have an independent vet consultant who
monitors control of tricky chemicals, growth
hormones and antibiotics.

Why did it take two years to source enough
farms?
All farmers were open to the idea, but it was
a whole new brand for them. How would I
put this? I think farmers are quite defensive
about the way they’ve always done things.
Traditionally the pork industry had not been
very public, because it’s become an intensive
industry, and we wanted to open things up.
Most of the drivers for producing meat [come
down to]price. If all farmers have ever been
told is ‘make it cheaper’ then animal welfare
can be compromised.

What are the costs for farmers in
traceability certifications?
It’s relatively small but the key to all this is
having enough consumers say it’s important
and so the market niche is significantly large
for enough farmers to say it’s worth them
paying the extra.
Are you organic?
No. I believe you’ve got to be verified by the
third party. We’d have to import grain and
we think that’s fundamentally wrong. Some
of the farmers grow the grain on their own
properties and that’s got to be better than
importing it. Of course, we encourage our
farmers to grow their grain as organically as
possible, and we monitor exactly what goes
into the feed.

How profitable a business is it?
All our investment is in advertising, promotion
and people. If we stopped promoting we’d
make money straight away. When you start a
brand with unknown potential it’s sensible to
build from the resources you have and grow
them rather than spend several million dollars

In the bowl of a mixer beat the flour with the salt and the butter for 30 seconds. While the machine is on, gradually add
in the cold water. Add egg yolk and continue until the dough is clumping up. Shape the dough into a ball, wrap with cling
film and leave in the fridge while you prep the other ingredients.
Preheat the oven to 220°C. Prep your pie tins by brushing the sides and base with butter. Depending on what you’ve
got in the kitchen you can use wee individual pie tins, a big pie tin, or if you don’t have a pie tin with the wavy edges, you
could do this with a round spring-form pan.
Warm the oil in a non-stick frying pan and sauté the bacon on medium-high heat until it is crispy. Transfer with a slotted
spoon on a paper towel to soak up excess drippy fat. Throw the mushrooms and the chopped capsicum in the pan (with
rendered bacon fat) and sauté until they’re soft, stirring with a wooden spoon. Lightly season with salt and pepper and
sprinkle with the thyme and the pepper flakes. Take off the heat.
Transfer the dough into the tin(s) and carefully stretch with your hands so to cover the bottom and the sides - I like it a
bit more rustic looking but you can be fancy and roll it out on a floured bench if you like. Break the eggs on the pastry
and scatter among them the bacon and the mushroom filling. Sprinkle with the Feta cheese and pour over the cream.
Put the tin in the middle shelf of the oven. Bake for about 30-40 minutes and serve while the tart is still hot.

83

Food

Going Raw
Words by Linda Lew

E

ver noticed how much better your body
feels after eating a crisp, crunchy salad
as opposed to a heavy, cooked meal? You
no doubt feel lighter, more energised, less
sluggish and less weighed down. Well, there’s
a good reason why. Some foods subjected
to high temperature, lose their health giving
enzymes as well as some essential vitamins
and minerals. Their natural protein make-up
gets altered and the fats are oxidized. The
food becomes harder to digest and is less
nutritious. An increasing amount of research
and science is proving that there is much to
be gained from eating plants, seeds and nuts
in their natural, uncooked state. This is where
the raw food diet has broken free from the
realms of the ‘fad diet’ or ‘hippy extremism’
and burst into the mainstream as a popular
and healthy diet option.

raw food diet would not include cashews in
their diet in any form. It is generally agreed,
however, that if someone eats 75 per cent
or more of their foods as raw, they would be
considered a raw foodist. But it is unrealistic
and even unhealthy to totally switch your
diet from cooked to raw immediately. The
good news is, even if you don’t follow a strict
regimen, or go the whole hog, you will still
reap the benefits. By simply increasing the
amount of pure, unprocessed, natural and raw
ingredients into your diet, you will begin to
feel better and start to enjoy greater health.
So each day, ask yourself what ‘raw’ food you
are going to have for that day.

So what does the raw food diet involve? Food
processed below 40 - 47 degrees Celsius is
used by some, including those on a strict raw
food diet, as the definition of raw food. This
means that gently heating meals between 40 47 degrees Celsius is accepted, so you can still
enjoy a comforting bowl of warm soup when
the cold weather comes around. It’s above this
temperature that enzymes begin to die off
and lose their benefits.

Even just a handful of nuts and seeds a day is
a great way to boost your raw food content,
and offers numerous body benefits including
essential vitamin C, magnesium, boosting
the immune system, improving anaemia
and benefiting the skin. Try adding some
crunchy, protein-packed nuts to a delicious
salad, create your own trail mix to enjoy on
weekend walks or scatter some through your
morning porridge or yoghurt for delicious
texture and flavour. Enjoyed together with
your favourite nuts, dried fruit is also a quick
and easy raw food option, as well as a great
source of fibre.

Others use a looser definition, which would
include foods we all think of as raw – like
cashews, for instance. We see cashews in
stores labelled as raw, but processing cashews
from the plant includes heating their shell to
around 70 degrees Celsius to loosen it for
removal. These are the cashews that appear
in stores as raw cashews. Those on a strict

Sprouting is also a wonderful way to
incorporate living foods – and concentrated
nutrients – into your diet. When sprouted, vast
amounts of life force are released – starches
are converted to simple sugars, fats into
soluble fatty acids and proteins into simple
amino acids. Remember when sprouting that
not 100 % of your seeds will sprout.

85

Simple Chia Pie
If you use blueberries, add a squeeze or two of lime. Lime enhances the
blueberry flavour, and also makes pink marks in the blueberry filling.
If you use raspberries, skip the salt. Experiment with the nuts used in
the base. Try pistachios, you will be amazed of how gorgeous they are
together with the dates.

Pit and soak the Dates for 5 minutes. Grind
the nuts into a flour in your blender or food
processor. Add the rest of the ingredients and
process until you have a dough. Press down
the dough on a plate or pie form measuring
about 8 inches (20 cm) across.

Add all of the ingredients to your blender.
Pour the filling over the base and add some
berries on top. Put in the fridge to chill a
couple of hours or overnight.

For the Banana Cream
1 banana
1 cup coconut water
Meat from 2 Young Thai coconuts
1/3 cup maple syrup or liquid sweetener
pinch salt
Blend until creamy, then place in the freezer
for 1 hour. To assemble this dessert, simply
layer it with alternating flavours until your glass
or bowl is filled. Then top it with any fruits
you like. I used blueberries, persimmons,
and raspberries.

Blend all the above ingredients until creamy
and place in the freezer in a medium bowl.

87

Now the pack
is as tasty as
the ice cream.

Visit us www.oob.co.nz or call us at 0800 BERRIES

Food

A Nice Dream
Shannon and Rob Auton are enjoying a change in their lifestyles while
gaining international recognition for OOB, their organic ice cream and
blueberry brand.

Words by Robert Auton

W

hen Robert and Shannon Auton
started OOB 11 years ago, they
were a banker and an HR consultant aiming
for the almost mythical work life balance.
After researching possible growth markets,
they decided on organic blueberries. Loaded
with powerful antioxidant properties,
this superfood became the basis of their
sustainable, organic, independent business.
“We wanted OOB to become known for
being the real deal,” says Robert OOB’s
managing director. “Creating our own market,
being original, with quality products made the
right way.”

Robert, “the taste is exceptional.” OOB
berries and ice cream are currently stocked
by approximately 350 specialty gourmet
stores and supermarkets in New Zealand.
OOB recently signed a turnover doubling deal
with the Woolworths chain in Australia and
launched a comprehensive rebrand that won
a major design award.
“Our new packaging reflects our values of
down to earth honesty and delicious, certified
organic goodness,” says Robert. “At the same
time, ice cream is a fun, indulgent treat, so
we needed to convey a sense of playfulness
and enjoyment.”

Today, their scenic Matakana orchard is the
hub of an international organic blueberry and
ice cream brand and also their home, where
they live with their 15 year old triplets, Rob’s
beloved dogs, and Shannon’s horses.

Robert and Shannon are having just as
much fun coming up with their new product
ideas. They released a limited edition White
Christmas ice cream in time for the festive
season and are currently exploring some tasty
new flavours for summer.

The couple grow their own blueberries and
strawberries (in addition to working with
growers in both New Zealand and Chile)
and craft all their ice cream on site with the
help of legendary ice cream guru Murray
Taylor. Every product is organic and adds

For more details on OOB’s full range, as well
as recipe ideas and stockist details, go to
oob.co.nz or visit facebook.com/ooborganic.

89

90

Food

Fruits Of Abundance
Words by Linda Lew

D

rying or preserving fruit, even in the
absence of refrigeration, and significantly
lengthens its shelf life. When fresh fruit is
unavailable, impractical or out of season, dried
fruit is the best alternative – rich in vitamins.
dietary minerals (calcium, iron, magnesium,
phosphorus, potassium, sodium, copper,
manganese), and phytonutrients. Amazingly,
sun-drying not only intensifies the fruit’s
flavour, it also concentrates its nutritional
contents. Deep-coloured fruit have been
shown to offer the best antioxidant benefits,
so be sure to choose from the full spectrum
of reds, blues, purples and yellows.

in the Bible and other ancient writings. Sun
dried figs offer a convenient way of enjoying
this delicate fruit year-round. Dried figs are
high in fibre and an excellent source of
flavonoid and polyphenols. They are moist and
succulent with a sweet, nut-like flavour and
golden skin.
Apricots. Apricots first grew as a wild fruit in
China thousands of years ago. The nutrients
this powerful fruit contains have been
recognised since ancient times as providing
many beneficial effects on general health and
well-being. Apricots are ranked among the
world’s healthiest foods, with their rich levels
of betacarotene and lycopene. Not only are
apricots bursting with goodness, they are also
low in calories.

Blueberries. The delicious blueberry is one
of the few fruits native to North America.
With their rich purple colour, they are
phytonutrient superstars. Organically
grown blueberries have been shown to
have particularly high concentrations of
anthocyanin antioxidants, the colourful
antioxidant pigments that give many foods
their shades of blue, purple and red. They also
contain the unique phenol-like antioxidants
pterostilbene and resveratrol. Blueberries’
whole-body antioxidant support makes them
stand out as an antioxidant super food.

Mangoes. Called the ‘king of fruits’, mango is
a nutritionally rich, fleshy, stone fruit grown in
tropical climates. The mango holds a special
place in Hindu culture and is often seen to
be held by Lord Ganesha as a symbol of
attainment .This sweet orange fruit has many
health-promoting qualities – it is a great
source of the antioxidant vitamins A, E, C,
beta-carotene and selenium.

Cranberries. This native North American fruit
is a great source of antioxidant phenols, which
are believed to play a major role in helping
to support the body to fight disease-causing
elements. Cranberries have a high level of
vitamin C and were often kept on board ships
in the early 19th century to ward off scurvy.
Figs. Figs are believed to be one of the first
plants ever cultivated by man, with mentions

Raisins & Sultanas. Often overlooked in
favour of other ‘superfoods’, raisins and
sultanas are an excellent source of polyphenol
phytonutrients, including resveratrol and
oleanolic acid, as well as selenium. These soft,
sweet and juicy dried grapes are packed with
naturally occurring fruit sugars, which are
easily digested for quick energy.

91

Mango Yogurt Parfait
You can alter this recipe to include any fruit you wish, simply substitute
out the mango or layer a few different favours up the glasses. Why not
try using strawberries or blueberries, puree them up and follow the
instructions listed below.
For the Parfait
• Large ripe mangos,
• 3 cups low fat vanilla yogurt

For the topping
• Granola
• Mixed nuts of your choice

Prepare the mangoes by peeling, pitting
and cubing them. Puree1 mango and spoon
equal amounts into 6 clear plastic cups. Top
each with 1/4 cup yogurt. Spoon cubed
mango over the top, saving a few pieces for
garnish. Top with remaining 1/4 cup yogurt
and reserved mango. (Recipe may be made
ahead to this point. Cover and refrigerate until
ready to serve.)

Sprinkle each parfait with a granola and nut
mix just prior to serving to add crunch to
the parfait, eat within 30 minutes of adding
topping to ensure it doesn’t go soft.

To make the cheesecake, beat cream cheese
until smooth and fluffy. Gradually add sugar
and salt while beating, scraping down the
sides of the bowl often. Add the eggs one
at a time, mixing until incorporated. Add the
vanilla extract and heavy cream and mix well.
Let the cheesecake batter rest for around 10
minutes to remove most of the air bubbles
that were formed during the mixing process.
Scoop cheesecake batter into prepared crusts
and bake for about 20-25 minutes, or until
firm but the centres of the cheesecakes still
a bit jiggly. Remove from the oven and allow
to cool then refrigerate. Serve topped with
chilled blueberries on top.

Gro Magazine Issue 1

Gro is a magazine created to promote and make sustainable living fashionable. It is filled with inspirational stories and ideas on how you can be more sustainable by changing little bits in your day-to-day life